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Instant Pot Creamy Tuscan White Bean Soup

Close-up of Instant Pot Creamy Tuscan White Bean Soup topped with spinach and sun-dried tomatoes.

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Make a rich and flavorful Tuscan white bean soup quickly using your Instant Pot. This recipe delivers a creamy texture with classic Italian flavors.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/4 cup sun-dried tomatoes packed in oil, drained and chopped
  • 4 cups vegetable broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 2 cups fresh spinach, packed
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Set the Instant Pot to Sauté mode. Add olive oil. When hot, add onion and cook until softened, about 4 minutes.
  2. Add garlic, rosemary, thyme, and sun-dried tomatoes. Cook for 1 minute until fragrant. Press Cancel.
  3. Stir in vegetable broth, rinsed beans, water, salt, and pepper.
  4. Secure the lid and set the valve to sealing. Cook on High Pressure for 5 minutes.
  5. When the cooking cycle finishes, perform a Quick Release of the pressure.
  6. Remove about 1 cup of the soup mixture (mostly beans and liquid) and transfer it to a blender. Blend until completely smooth.
  7. Return the blended mixture to the Instant Pot. Stir well to combine.
  8. Set the Instant Pot to Sauté mode (low). Stir in the heavy cream (or coconut milk) and Parmesan cheese, if using. Heat through for 2 minutes, do not boil.
  9. Stir in the fresh spinach until it wilts, about 1 minute.
  10. Serve immediately.

Notes

  • For a thicker soup without blending, mash about one-third of the beans against the side of the pot before adding the cream.
  • If you prefer a stronger garlic flavor, add one extra clove during the sauté step.
  • Use good quality sun-dried tomatoes for the best flavor contribution.

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